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Messages - narvin

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976
The Pub / Re: Thoughts about fights
« on: May 13, 2011, 11:59:39 AM »
My natural weapon is my biting, sarcastic wit. That, and actual biting.

Hahaha.... hilarious.

What's up with you today, dude?

I was actually not being sarcastic.  Should have perhaps inserted a smiley?

It has the ring of a Jack Handey Deep Thought, too.

977
The Pub / Re: Thoughts about fights
« on: May 13, 2011, 11:55:58 AM »
My natural weapon is my biting, sarcastic wit. That, and actual biting.

Hahaha.... hilarious.

978
The Pub / Re: Bumper Stickers
« on: May 13, 2011, 11:50:03 AM »
I always liked the bumper sticker:

My SUV Can Beat Up Your Hybrid

That's pretty funny.  "I buy lots of gas from terrorist states and have a small *****" just doesn't have the same laugh factor.

979
Equipment and Software / Re: My pump hates me. What to do?
« on: May 11, 2011, 09:23:54 PM »

I think it does not leak when pumping water or CIP but it leaks with wort of 20 brix (while mashing).

What is your mash tun like?  You don't want to restrict a centrifugal pump on the input side... are you getting enough flow?

Or maybe it's just a piece of crap.

980
General Homebrew Discussion / Re: Fermcap S
« on: May 11, 2011, 09:14:33 PM »
Don't need them, unless you're brewing a girlie beer.

You have strange ideas about "girlie beer".  My wife, a tiny thing, won't touch anything with fruits or spices.  Unless it's got at least 70 IBU, she's not interested.  Be careful when you stereotype.

No sugar means no Belgian beers or a lot of British beers.

I would bet that the majority of fruit beers are consumed by women or guys that act that way. :)

What do guys who act like real guys drink?  Miller Lite?

981
Equipment and Software / Re: New brewery
« on: May 11, 2011, 09:03:25 PM »
Perhaps some heat for the winter?

If you have a big air vent on the floor, you can walk over it and your skirt will blow up.

982
The Pub / Re: bad day resolution
« on: May 11, 2011, 09:00:10 PM »
I've only been in front of the judge for speeding tickets, but they don't seem to even care.  Plead guilty, "Is your record clean?", "Yes Sir", probation before judgement, points suspended, fine + court costs.  It's like they're reading from a script.

However, my friend had his license suspended for not paying an out of state ticket (damn Ohio) and only found out after he was pulled over, arrested, and had to spend a night in central booking in the city.  I think he also ended up with nothing more than a fine, but he had to hire a lawyer who also made some money off of him.

983
All Things Food / Re: BBQ disaster
« on: May 10, 2011, 09:02:07 PM »
Damn.  I looked at this on my phone earlier and they didn't look all that bad.  Now on a real screen I feel like I'm checking out a corpse.

How do you like your ribs?  Cremated!

984
The Pub / Re: Thoughts about fights
« on: May 10, 2011, 08:48:48 PM »
I thought this was going to be about Pacquiao or at the very least someone who actually has a chance to land a punch on someone else.

985
Kegging and Bottling / Re: Saison bottle conditioning?
« on: May 10, 2011, 08:34:37 AM »
Hey brewers,

I brewed & fermented my first Saison, kinda a trial run for something I always want available.  My ambient storage temp is 62 degrees, and so I maintained the needed fermentation temps (started at 70 & slowly moved to ~78) by placing the carboy into a trash can, surrounded with water heated by aquarium equipment.  Worked great, and it did need a full 4 weeks to finish.  With bottle conditioning, does anyone add a different yeast for the carbonation step?  I'm hoping the answer is no, but then do I need to also keep the bottles warm to get full carbonation within a time period of a month or two?   Wondering if anyone has experience on that.  Yeast is the WLP565.

Thanks y'all.

- mikeg

I'd suggest keeping any beer around 70 for the first couple weeks of bottle conditioning.  I don't think you have to do anything special with the Saison... that yeast should be able to eat through pure sucrose just fine.

986
Beer Travel / Re: Washington, D.C. area and the Delaware coast!
« on: May 10, 2011, 08:11:35 AM »
Fins Raw Bar in Rehoboth is a cool place with great food (if you like seafood).  Definitely have some Evolution beer while you're on the Eastern Shore as well.

In DC there's RFD, ChurchKey, and the other usual suspects you'll find highly rated on Beer Advocate... they have good beer, but you're going to pay for it.  If you do come up to Baltimore, you have to hit Max's, which is up to something like 120 taps now and has reasonable prices for such great stuff. For brewpubs there's Brewer's Art and Pratt St. Ale House (although I'd avoid Pratt Street if there's a baseball game).

SE Pennsylvania has a bunch of microbreweries, with Victory, Troegs, Stoudts, Lancaster, Sly Fox, Yards, and others.

987
The only thing I can think of is that you might be prematurely cold crashing the starter.  I have no problems after 48 hours, but 24 might be cutting it close.

988
Kai has some good info on mash efficiency here:

http://braukaiser.com/wiki/index.php/Troubleshooting_Brewhouse_Efficiency

989
I don't see any reason or advantage to testing at mash temperature, other than not having to cool the sample.  The target of 5.4 - 5.6 was established at room temp.

If you're using ColorpHast pH strips, they seem to give the same pH at mash temp as at room temp, so you still want to use the 5.4-5.6 range.

Yes, but to confuse things even more they also seem to skew a little bit low, so you can aim for 5.1 - 5.3  :)

http://braukaiser.com/wiki/index.php/An_Evaluation_of_the_suitability_of_colorpHast_strips_for_pH_measurements_in_home_brewing

990
General Homebrew Discussion / Re: AHA First Round
« on: May 05, 2011, 07:52:48 PM »
One of my favorite recent judge comments was (on a Belgian Dark Strong Ale): "Though the style guideline provides for the level of sweetness you have in this beer, I prefer the drier examples of this style."  I was blown away that he basically acknowledged that one aspect of my beer fell within the guidelines but outside his personal taste preferences,and then dinged me for it... ???    

My main concern with this is that the beer was potentially dinged for the judges personal preference and not by the beer's actual adherance to the standard, if this is the case then I am suggesting this to be inappropriate and should be called out. I would start by emailing the judge and asking for an explanation as to how the score was manipulated based upon this comment. IMO, making comments based upon the judges personal opinion of the beer in the "Overall Impression" are well and good, however inappropriately dinging a beer by scoring it against one's own personal tastes and not the standards by which it should be judged against is unacceptable practice and should be brought to the attention of the competition organizer.

I really think that this is a bit absurd.  I prefer drier tasting BDSAs too because they are generally the better ones  :)  But despite that, do judges not have discretion to determine what is a 30 point beer and what is a 45 point beer by taste when they both fit the guidelines?

It's hard to convey the essence of a beer in a BJCP writeup, which is why I think you can't really learn about beer just from reading the BJCP.  The standard for this style is that it should be "digestable" (to quote Marc Limet) .  Sweeter versions exist, and can be done well, but I think it's harder to do.  Also, you should know that FG does not correlate directly to sweetness because there is a difference in taste between a beer with a lot of dextrines and simply an under-attenuated beer (the type of residual sugar left is different), and also the sensory perception of dry is dependent on other things like bitterness, body, etc.  The judge is talking about the taste of the beer, as he/she does not have a hydrometer.  Chances are that even if your FG was withing style guideliness, it tasted too sweet.

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